Delicious recipe. I tried it once as written, but to make it a 5, I recommend a little tweaking that I tried the second time: I included the (chopped) mushroom stems in the stuffing, and I added a little sherry, Worcestershire sauce, and fresh horse radish, and I used fresh dill, rather than dried. I also used a combination of baby Portabella and button mushrooms. The choice of mushrooms had little effect on the end result, but I have a slight preference for the Portabella flavor and texture. With those minor modifications, this is my favorite stuffed mushroom recipe ever.

Reviewed On: May 8, 2013

This is a nice way to make a very quick green chile enchilada dinner, but I was hoping for a recipe, rather than a serving suggestion for canned green chile sauce. I suppose that adding the shredded zucchini makes it at least a glorified serving suggestion, but it hardly seems like a recipe. We don't need a recipe to open a can of sauce and put cheese on top. I'm not complaining about starting with a can of sauce, but I expect more than this from a recipe.

Reviewed On: Apr. 18, 2013

This is a great clam chowder recipe. I had misgivings about the red wine vinegar, but like other reviewers, I found it to be an incredible addition. It added complexity without an actual vinegar taste. I have made clam chowder my whole life, but from now on, it will always include the vinegar. I made the recipe basically as written, with the exception of replacing the cream with canned milk. I love real cream, but canned milk avoids some fat calories without a significant loss of flavor.

Reviewed On: Feb. 13, 2013